Collaborators

Hildegarde Heymann

Sensory aspects of brewing

Wright, C.A., Bruhn, C.M., Heymann, H. and Bamforth, C.W. (2008) Beer Consumers’ Perceptions of the Health Aspects of Alcoholic Beverages. J Food Sci, 73, H12-H17

Wright, C.A., Bruhn, C.M., Heymann, H. and Bamforth, C.W. (2008) Beer and Wine Consumers’ Perceptions of the Nutritional Value of Alcoholic and Non-alcoholic Beverages. J Food Sci, 73, H8-H11

Heymann H, Goldberg, JR, Wallin CE and Bamforth CW (2010) A “beer” made from a bland alcohol base. J Am Soc Brew Chem, 68, 75-76

Donaldson, B.A., Bamforth, C.W. & Heymann, H. (2012) Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and After Dry Hopping of Beer. J Am Soc Brew Chem, 70, 176-181

hheymann@ucdavis.edu

http://wineserver.ucdavis.edu/people/faculty.html?id=9